Braised Short Ribs
|Short ribs||5 Pound (In 2 Inch Pieces)|
|Olive oil||1 Tablespoon|
|Onions||2 , quartered|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Dry shallots||3 , peeled (Whole)|
|Dry red wine||1 Cup (16 tbs)|
|Canned tomatoes with juice||28 Ounce, chopped|
|Beef stock||2 Cup (32 tbs), heated|
|Tomato paste||1 Tablespoon|
Preheat oven to 350 Â°F (180 Â°C).
Partly trim meat of fat. Heat oil in ovenproof saute pan over high heat. Add meat and sear on all sides for 8 to 10 minutes. Season with salt and pepper.
Add onions, garlic and shallots. Cook 5 to 6 minutes over medium heat. Pour in red wine and cook 3 minutes.
Add remaining ingredients. Season and mix well. Bring to boil, cover and cook 3 hours in oven. If necessary, add more beef stock during cooking.
Serve with boiled potatoes and carrots.